Classic Enchilada Casserole
|Lean ground beef||1 Pound|
|Instant minced onion||1 Tablespoon|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Chili powder||2 1⁄2 Teaspoon|
|Water||2⁄3 Cup (10.67 tbs)|
|Canned tomato sauce||8 Ounce|
|Shredded sharp cheddar cheese||2 Cup (32 tbs)|
Crumble beef into a shallow, 2 1/2 quan, heat-resistant, non-metallic casserole.
Sprinkle meat with minced onion and crushed garlic.
Heat, uncovered, on roast for 6 minutes.
Stir occasionally to break up meat.
Drain excess fat.
Add pepper, chili powder, water and tomato sauce.
Stir to combine.
Heat, uncovered, 5 minutes on ROAST.
Alternately layer tortillas, meat sauce and cheese in a round, 1 1/2 quart, heat-resistant, non-metallic casserole.
Last layer should be cheese.
Heat, covered, on roast for 9 to 11 minutes or until cheese is melted.